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Lamb Stew with Herbes de Provence Recipe

Lamb Stew with Herbes de Provence

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Average Rating:

Total Reviews: 34

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  • on September 08, 2012

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    I have made this recipe a few times and it is one of the best stew recipes I have ever had. I too doubled the onions, carrots, and potatoes. Dredged the lamb in flour after seasoning and baked for one and half hours in the oven. Served with homemade herb bread.
    This is a keeper.

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  • on March 19, 2012

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    My family loved this recipe!
    Just a little spicy- but really loved all the flavors.

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  • on April 12, 2011

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    This is a really great stew. To me it's like a high-end soup. I really enjoy the taste of the lamb with the vegetables and dark, rich broth.

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  • on October 27, 2010

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    This recipe is outstanding! I made a few changes based on other comments and received rave reviews on the outcome.First instead of Lamb chunks, I used ground lamb, seasoned with essence and a pinch of cloves, I made meatballs sauteed them for a couple of minutes on each side and dusted with flour(to thicken the sauce, I transferred to a roasting pan, then sauteed the rest of the ingredients in the leftover drippings. To this I added one cup beef broth (didnt have red wine and simmered about 5 min. I poured over the meatballs addded another cup beef broth and put in the oven for 1 hour on 325. I served with toasted rosemary/dill pita bread. Wonderful hearty stew with room for variation and fabulous outcome.

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  • on August 17, 2010

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    I used this recipe for goat meat and it is every bit as good as the lamb, except leaner, zero fat. I didn't have lavender blossoms and sweet potatos, but it turns out just fine. What makes this dish great is all the spices, that's richly fragrant and multi-layered in taste. Thank you Emeril! Your recipe can never go wrong :-

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  • on July 02, 2010

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    I love the distinct flavor of lamb. This stew is so easy to make. You just chop the vegetables and throw everything together. The red wine really gives this a sublime taste. I love this dish.

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  • on October 31, 2009

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    This was one of the best dishes I've ever made. Simply perfect. Don't forget the French bread. I takes this meal to another level. SUPER!!!

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  • on September 20, 2009

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    I did not have the lavender blossoms, savory, or marjoram for the Herbes de Provence, so don't be afraid to make this if you're missing a few ingredients, as it was still fabulous. I used all the other ingredients, and also substituted 14 oz can diced tomatoes instead of fresh along with a bit of tomato paste. I simmered for about an hour and 15 minutes to get lots of gravy, though I still used corn starch to thicken a bit. I served with mashed potatoes, and collard greens. This was my first ever lamb dish and I will be coming back to it. Slow simmer for longer helped keep the lamb tender.

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  • on February 02, 2009

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    The herb blend made this extra special. I took the recommendation of other reviewers and doubled the onions, carrots and potatoes. I also dredged the lamb in flour after I seasoned it (we like more of a gravy. I followed the rest of the steps and popped it in the oven at 350 for an hour. It all came together beautifully! Yum!

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  • on January 18, 2009

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    The only change that I made was to add a cup of onions, carrots, sweet potatoes and tomatoes instead of the 1/2 cup as listed. Half a cup just didn't seem like enough! I simmered it for 45 minutes and did not have the watery issue. It was nice and thick and hearty! My husband loved it. And the bread was a perfect accompaniment. I used Gallo Twin Valley Hearty Burgundy and it created a rich, velvety texture and flavor. Thanks Emeril!

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